-ADVERTISEMENT-

All Recipes Chicken

GUINNESS BEEF STEW WITH CHEDDAR HERB DUMPLINGS

-ADVERTISEMENT-

GUINNESS BEEF STEW WITH CHEDDAR HERB DUMPLINGS

-ADVERTISEMENT-

Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 servings

The ultimate comfort food – super tender meat with deep flavours and Cheddar Herb Dumplings. This rich and hearty dish is a classic meal that is most loved in Ireland. Feel cosy on cold days with this delightful Guinness Beef Stew.

INGREDIENTS

STEW:

¼ lb bacon

2 lbs boneless beef chuck, chopped into bite-sized pieces

Kosher salt and black pepper

4 sticks celery, chopped

3 large carrots, chopped

1 large onion, chopped

4 cloves garlic, minced

2 large potatoes or parsnips, diced

1 turnip, diced

3 oz tomato paste

1 (12 oz) bottle Guinness

4 c. low sodium chicken broth

2 tbsp Worcestershire sauce

1 bay leaf

3 sprigs thyme

1 tbsp cornstarch, or as needed

½ lb cremini mushrooms, sliced (optional)

Chopped parsley

CHEDDAR HERB DUMPLINGS:

1 ½ c. self-rising flour

1/2 tsp garlic powder

1/3 c. shortening

3/4 c. shredded Irish sharp cheddar

2/3 c. milk

2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped

How to make Guinness Beef Stew With Cheddar Herb Dumplings

Step 1: In a large oven-safe heavy-based pot or high-walled saute pan, cook the bacon over medium heat.

Step 2: Take the bacon out of the pot. Crumble and set aside, leaving the bacon fat in the pot.

Step 3: With salt and pepper, season the beef, then brown all sides in the bacon fat. Remove the cooked beef from the pan and set aside.

Step 4: Saute the onion, celery, and carrots in the same pan until soft and aromatic. Add a bit of oil if needed.

Step 5: Stir in the garlic and cook for another 30 seconds.

Step 6: Add in the tomato paste and stir.

Step 7: Into the pan, pour in the Guinness and Worcestershire sauce. Let the mixture come to a simmer while stirring with a wooden spatula and scraping the browned bits from the bottom of the pot.

Step 8: Return the beef to the pot, then pour in the chicken broth. And add in the bay leaf and thyme.

Step 9: Decrease to a simmer and cover the pot. Let the dish simmer for 1 1/2 hours before adding in the potatoes or parsnips and the turnip. Continue to simmer for half an hour more until the veggies are tender.

Step 10: Discard the bay leaf and thyme branches.

Step 11: To make a slurry, whisk a tbsp cornstarch with a tbsp col water, then stir this into the stew. This is optional if the stew is still thin.

Step 12: Bring to a boil, then decrease the heat to a simmer, stirring occasionally. At this point, you can add the mushrooms if using.

Step 13: Continue to cook for 10 minutes until the stew has thickened and the mushrooms are cooked through, uncovered.

Step 14: Add in the crumbled bacon and stir.

Step 15: Prepare the oven. Preheat it to 350 degrees F.

Step 16: In a medium bowl, mix the self-rising flour and garlic powder. Work it until the mixture resembles coarse crumbs. Add in the cheddar cheese followed by the milk. Stir well until the dry ingredients are moistened.

Step 17: With the dough, make small balls and put them over the stew. Make sure to leave enough space as the dough balls grow as they cook.

Step 18: Bake in the preheated oven for about 30 to 40 minutes until the dumplings are brown and cooked through, uncovered.

Step 19: Remove from the oven and garnish with parsley. Serve and enjoy!

-ADVERTISEMENT-